Warm Potato Salad Recipe featuring baby red potatoes, crumbled bacon, green onions, and a warm mustard vinaigrette dressing.

Name: Warm Potato Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds baby red potatoes (cut in half); ½ Tablespoon Kosher salt (to add to water); 6-8 slices bacon (cut into 1-inch pieces); 5 green onions (plus more for garnish); 3 Tablespoons granulated sugar; 3 Tablespoons Apple cider vinegar; 1 Tablespoon dijon mustard; ½ teaspoon black pepper; ¼ teaspoon minced garlic; 1 Tablespoon chopped parsley (plus more for garnish); 2 teaspoons chopped dill; Salt and pepper to taste

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This Warm Potato Salad Recipe is one of my favorites! It checks all the boxes for the best potato salad - creamy baby red potatoes, crispy crumbled bacon, sliced green onions, fresh herbs, and warm mustard vinaigrette dressing.

This recipe is similar to a traditional German potato salad recipe. However, the mustard vinaigrette makes it a little different. This dressing isn't as thick as an authentic German potato salad. But the combination of the sweetness it adds with the bacon's saltiness could be the best part of this side dish.

A large white spoon hovering over a large skillet with a heaping scoop of warm potato salad.

If this is your first time making a Warm Potato Salad Recipe, it won't be your last. It makes a great side dish, complimenting hot dogs, Kielbasa sausage, or BBQ chicken. It is a wonderful dish to serve for a family meal or to take to a potluck dinner!

Table of Contents

Waxy Potatoes vs. Starchy Potatoes

There are generally two types of potatoes: waxy and starchy. The waxy variety can be blue, purple, Yukon Golds, Fingerlings, or red bliss potatoes. We used them in this Warm Potato Salad Recipe because they hold their shape while keeping their creamy texture due to their low starch content.

Conversely, Russets and Idaho potatoes have a higher starch content and are perfect for mashing, frying, and baking, but not for potato salad.

Substitutions

Red Onion - If you don't have green onions, ¼ cup of finely chopped red onion is a great option.
Want a little kick? Try grainy mustard in place of the Dijon for a spicy spin.
Don't have apple cider vinegar? White wine vinegar or white vinegar are good replacements.
Dried Herbs - Use 1 teaspoon of dried dill in place of the fresh. Use 2 teaspoons of dried parsley in place of the fresh.

Ingredient List

Baby red potatoes
Bacon
Apple cider vinegar
Dijon mustard
Granulated sugar
Green onions
Kosher salt
Pepper
Minced garlic
Fresh Dill
Fresh Parsley

*Please scroll down to the recipe card for specific ingredient amounts.

All the ingredients needed to make the dish, including baby red potatoes, minced garlic, parsley, salt, dill, apple cider vinegar, sugar, pepper, green onions, dijon mustard, and bacon.

Instructions

Step 1. Place halved potatoes in a large pot, and cover with cold water. Bring to a boil, add salt to the water, and reduce to a simmer. Cook for about 16- 20 minutes, until fork tender.

Step 2. While potatoes are cooking, place bacon pieces in a large skillet and cook over medium heat until crispy. Remove and place on a paper towel-lined plate to drain the extra bacon grease. Leave bacon drippings in the pan, which will become the warm dressing.

Step 3. Chop green onions and add to drippings in the skillet. Saute for about 30 seconds, then add vinegar, sugar, mustard, pepper, and minced garlic. Add parsley and dill. Stir to combine, and turn the heat off the pan. Set aside.

Step 4. Drain potatoes well. Add hot potatoes to the skillet and carefully stir to combine. Add most of the bacon pieces, reserving a tablespoon or two for garnish, and toss again. Sprinkle with salt and pepper for taste, if needed.

Step 5. Top with remaining bacon, more chopped green onion, and fresh parsley for garnish. Serve warm or at room temperature.

A collage of the 4 steps to make the hot potato salad including boiling the potatoes, frying the bacon pieces, adding the green onions to the pan, making the dressing, and tossing the cooked potatoes into the skillet to coat them.

Pro Tip

Once you've stirred everything together, if the mixture needs a little moisture, you can add a Tablespoon of olive oil. Because some bacon will produce more drippings than others, the dressing will have more liquid.

The amount of drippings you leave in the pan is a personal preference. Some bacon may produce more grease than others as it's cooked. That is completely fine if you prefer to drain some of the fat from the pan before making the dressing. You can store the bacon grease in an airtight container in the refrigerator for up to 3 months or in the freezer indefinitely.

Storage and Freezing

Serve this potato salad warm or at room temperature. Reheat leftovers briefly in the microwave.
It will keep for five days in an airtight container in the refrigerator. Freezing is not recommended.

A heaping serving of the warm potato salad in a bowl.

NOTES/FAQs

Salting the cooking water will help season the potatoes through.
Starting the potatoes in cold water will ensure they all cook simultaneously.

Why are baby potatoes suggested for this recipe?

Baby potatoes are smaller than other potatoes and can come in reds, yellow, and multi-colored. We like them for this recipe because they are thinner-skinned, do not need to be peeled, and have a quicker cooking time. As a result, they are an excellent option for potato salads.

Can I use Yukon Gold or yellow potatoes?

Sure! Yukon Golds have a lower starch content while still holding their shape, making them an excellent all-purpose potato. Just make sure you are using a baby version. Otherwise, the cooking time may be different.

Why are my potatoes gummy?

It may be because the potatoes were stored in the refrigerator or are too old. Therefore, to ensure a potato salad with perfect texture, it is important to use fresh potatoes and store them at room temperature.